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Foodies BS Thread.

Discussion in 'Food Talk' started by ryanjboutin, Apr 15, 2011.

  1. May 29, 2013 at 6:38 AM
    #5941
    Yaozer

    Yaozer Well-Known Member

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    Siracha for the win!
     
  2. May 29, 2013 at 8:29 AM
    #5942
    DeeKay21

    DeeKay21 Lieutenant Dan.

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    I bet!!
     
  3. May 29, 2013 at 10:31 AM
    #5943
    MTgirl

    MTgirl too many frogs, not enough princes...

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    :hungry: got any leftovers?

    that looks awesome! do you have an actual recipe or just what you posted?
     
  4. May 29, 2013 at 12:49 PM
    #5944
    toughtaco

    toughtaco Well-Known Member

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    I will get you the recipe it is from david rocco
     
  5. May 29, 2013 at 12:50 PM
    #5945
    toughtaco

    toughtaco Well-Known Member

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    GNUDI ALL'ACQUA 2


    print

    1 large bunch raw spinach, chopped
    5 tablespoons extra virgin olive oil, plus extra for smearing hands (74ml)
    4 garlic cloves, finely chopped
    1 lb fresh ricotta cheese (450g)
    4 tablespoons freshly grated parmigiano cheese, plus extra for sprinkling (57g)
    salt to taste
    small quantity of flour, if needed
    20 cherry tomatoes, halved
    4-8 fresh basil leaves, chopped


    To start your Gnudi all'Acqua 2:



    Preheat oven to about 400 degrees Fahrenheit.


    Sautí spinach with 3 tablespoons of olive oil and half the quantity of the garlic for a few minutes until soft. Let cool.


    Then in a bowl, combine ricotta, spinach, parmigiano and salt. Add a small amount of flour, a little at a time, only if ricotta if filled with too much moisture.


    Combine mixture thoroughly.


    Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat until mixture is consumed.


    In a saucepan, heat up remaining olive oil, then add remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes.


    Spoon half the sauce into a baking dish, then add the gnudi balls and top with the remaining sauce.


    Sprinkle with parmigiano and cook for approximately 10 minutes or until golden brown. Serve immediately.
     
  6. May 29, 2013 at 12:51 PM
    #5946
    toughtaco

    toughtaco Well-Known Member

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    This is one of those recipes I really didnt have to follow. It is all done by eye, at least that is how I did it. Real easy and delicious!!!
     
  7. May 29, 2013 at 4:06 PM
    #5947
    Hardscrabble

    Hardscrabble Well-Known Member

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    Sangria...Hardscrabble style.

    ImageUploadedByTapatalk1369868738.711266.jpg
     
  8. May 29, 2013 at 4:21 PM
    #5948
    MTgirl

    MTgirl too many frogs, not enough princes...

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    thanks! I wonder how it would turn out if you added a bit of italian sausage to the cheese balls... I will have to try this soon :drool:
     
  9. May 29, 2013 at 7:11 PM
    #5949
    toughtaco

    toughtaco Well-Known Member

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    ^^^You will just have to make sure that after you brown the sausage you drain it really well and let it cool down. The hardest part and this batch wasnt really all that dry was to make sure you get the ricotta balls to form. You really have to make sure it is dry. But I bet sausage would be really good in them.
     
  10. May 29, 2013 at 7:19 PM
    #5950
    toughtaco

    toughtaco Well-Known Member

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    Here is dinner tonight, grilled yellow and green zucchini with grilled strip steak and a salad. The salad has peeled oranges so there is no skin,purple kalamata olives,red onion chopped kind of big, basil chopped kind of big, and anchovies chopped if you like them!!!!! I dont really like anchovies but in this recipe they were delicious!!! INSALATA DI ARANCE E ACCIUGHE ( for you David Rocco fans and some one learning Italian...:D)

    Here is the squash and zucchini grilling, used the mandolin to slice them perfectly.
    [​IMG]

    Here it is plated with the grilled strip steak ( I thought that I took a picture of the steak on the grill but I didnt)

    [​IMG]

    Here is the salad, man it was good!!!


    [​IMG]
     
  11. May 29, 2013 at 10:11 PM
    #5951
    AsianAnts

    AsianAnts just an AnT

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    beef taco salad. she used salsa and sour cream mixed to make a "dressing" if you will... it was delicious

    [​IMG]
     
  12. May 31, 2013 at 6:34 AM
    #5952
    flyingface

    flyingface Well-Known Member

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    Soon....
    How do you do your lighting? Bounce off the ceiling or off-camera with a softbox?
     
  13. May 31, 2013 at 11:16 AM
    #5953
    Xaks

    Xaks Cranky & often armed sysadmin

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  14. May 31, 2013 at 1:55 PM
    #5954
    jjew18

    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    This was just posted in the funny pics thread, but it rings true. I may have to go sign up for the cause. The state of tv and what people find entertaining is disgusting. No way in hell Amy should stay in business much less profit tremendously from a tv show.


     
  15. May 31, 2013 at 4:19 PM
    #5955
    Polymerhead

    Polymerhead Well-Known Member

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    Just got done eating this - Thai stir fry with leftover pork and brisket and no rice. Headed into week 3 of paleo diet and down about 12 lbs.

    [​IMG]
     
  16. May 31, 2013 at 5:54 PM
    #5956
    george3

    george3 Well-Known Member

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    Banana Cream Pie ? Good recipe or link ? Thanks
     
  17. May 31, 2013 at 11:54 PM
    #5957
    6spd

    6spd Well-Known Member

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    forgot about this thread

    [​IMG]

    [​IMG]

    [​IMG]
     
  18. Jun 1, 2013 at 9:24 AM
    #5958
    MTgirl

    MTgirl too many frogs, not enough princes...

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    Trying this tonight, will post pics of my (hopefully) yummy dinner! :hungry:
     
  19. Jun 1, 2013 at 9:34 AM
    #5959
    toughtaco

    toughtaco Well-Known Member

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    Hopefully you like it, it was light and fresh... Make sure you make them dry enough.
     
  20. Jun 2, 2013 at 4:53 PM
    #5960
    toyotaman29

    toyotaman29 Well-Known Member

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    Here's some finger licking good chicken wings i grilled this evening.[​IMG]
     
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